10 scallions, white and green parts, thinly sliced
1 lb ripe tomatoes, seeded, cored, and 1/2 inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2 inch-diced
1 can or jar (12 to 16 ozs) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 Tsp minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 oz good feta cheese, 1/2 inch-diced
Toated pita bread, for serving
Instructions
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 tsp salt, 1 tsp pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
ENJOY!!!
Originally Submitted
11/16/2015
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You can add this Middle Easter Vegetable Salad recipe to your own private DesktopCookbook.